This Strawberry Milkshake Pound Cake is a delightful dessert that beautifully blends the nostalgic flavor of strawberry milkshake with the classic texture of a moist pound cake. Featuring a pink swirl effect and a luscious strawberry glaze, this cake is perfect for celebrations or an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs
- 1 cup whole milk
- 1 (3.4 oz) package instant strawberry pudding mix
- 2 tsp strawberry extract
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- Pink or red food coloring (optional, for swirl effect)
Glaze
- 2 cups powdered sugar
- 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to prevent sticking and ensure easy release.
- Cream Butter, Oil, and Sugar: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps maintain the cake’s structure and moisture.
- Add Pudding Mix, Extracts, and Milk: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth, infusing the batter with rich strawberry flavor.
- Incorporate Dry Ingredients: Gradually add the flour, baking powder, and salt. Mix gently until the batter is smooth and homogenous, taking care not to overmix.
- Create Swirl Effect: Divide the batter into two bowls. Tint one portion with pink or red food coloring to achieve a strawberry swirl effect. Alternate spoonfuls of plain and colored batter into the bundt pan for a beautiful marbled look.
- Bake: Place in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, strawberry milk (or regular milk with strawberry syrup), and vanilla extract until smooth and pourable.
- Glaze the Cake: Drizzle the strawberry glaze over the fully cooled cake to add extra sweetness and a glossy finish.
Notes
- Ensure all ingredients are at room temperature for best results and even mixing.
- Adjust the amount of food coloring to attain your preferred intensity of the pink swirl.
- Store leftover cake in an airtight container at room temperature to maintain freshness for up to 3 days.
- For a dairy-free option, substitute whole milk with almond or oat milk and use a dairy-free butter alternative.
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